Biscoff White Chocolate Oatmeal Cookies.

Soft & chewy oatmeal cookies made with Biscoff spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!

If you’re looking for that perfect cookie to “wow” the crowd this holiday season – or any time of year – these humble little cookies are your answer. While they may look completely innocent, they are anything but! They’re full of flavor, texture, and chew.

I recently offered to make the entire dessert spread for my friends Kristen & Seth’s engagement party. I made pumpkin cupcakes, peanut butter/chocolate cookies (they’re PB-chocoholics like me), cake batter blondies, and today’s cookies. I was told that these cookies were the best. And that says a lot when served next to cake batter blondies!

See a photo of the dessert spread here. Let’s discuss todays cookie recipe. Are you a fan of Biscoff spread? I completely love the stuff with apples, bananas, and combined with Nutella as a toast-topper.

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!

For those of you not familiar with Biscoff spread – it’s a creamy, nut-free spread with the consistency of peanut butter. It’s available at most major grocery stores; Trader Joe’s also sells a version called “cookie butter,” but I find the original Lotus brand to be the creamiest. Crunchy Biscoff spread is available too! Dee-lish.

Biscoff spread is made from Biscoff Cookies (called Speculoos Cookies in Europe). It tastes like spreadable graham crackers with a hint of gingersnap cookie and all sorts of brown sugar flavor. All of my favorite things in one.

Umm did you read that? Spreadable graham crackers. (!!!)

Biscoff White Chocolate Oatmeal Cookies

You’ve actually seen these cookies on my blog before, but different. Have you tried my Peanut Butter Cup Oatmeal Cookies yet? You should. They are made with melted butter, peanut butter, oats, and peanut butter cups. I used roughly the same recipe today, but I switched out the peanut butter for Biscoff and the peanut butter cups for white chocolate. Let’s break some things down so you can become a Biscoff cookie master.

If you like chewy cookies, you’re in luck. Today’s cookies are the epitome of chew! The reason for all the chew are the oats and the melted butter. I love to use melted butter in some of my cookie recipes. Not only is it easier than creaming butter, but it provides a ton of chew. Because you are using melted butter, you won’t need to lug out that heavy mixer! That’s right, no mixer is required today.

The cookies are sweetened purely from brown sugar and Biscoff spread. My peanut butter version contains white sugar, but I cut that out completely and used all brown sugar to pair with the brown sugary Biscoff. The brown sugar will give each cookie a tender, moist consistency – something not all oatmeal cookies have!

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!

A very crucial note about the oats to use in these cookies:

You need quick oats. Finely ground quick oats, not whole rolled oats. I know it’s very confusing! Basically, old-fashioned whole oats are the thickest rolled oats. They maintain their shape in water/milk when making oatmeal. Quick oats (right next to the whole oats in the grocery store) have been pressed thinner than rolled oats. They retain less of their texture when cooked. You need quick oats in this cookie recipe because they are more powdery and will act more like a flour to bind the wet ingredients. Please see note in the recipe for more information.

The cookie dough is very easy to work with. It’s quite thick and heavy, which is the reason I don’t chill it. When testing this recipe, I found that chilling the dough prevented the cookies from spreading at all. They were mounds of dough in the oven. So let’s avoid the extra time that dough chilling takes and bake the cookies right away.

I use a combination of white chocolate chunks and chocolate chips for my cookies. I simply chopped up a Ghirardelli white chocolate bar and threw that into the dough along with chocolate chips. Want to know a little secret of mine to make your cookies look fabulous? Save a few white chocolate chips/chunks for after the cookies bake. Once your cookies come out of the oven, press a few chips/chunks into the top of the cookies.

Pressing the white chocolate chunks/chips into the cookies will allow them to slightly melt down and stick to the top of the cookie. This little trick will make the tops of your cookies extra pretty. I needed pretty cookies to serve at the engagement party! People eat with their eyes, right?

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!

If you’re a Biscoff lover, make sure you check out my two favorite recipes using Biscoff spread below. If you have any recipes using Biscoff spread, please share. I am all about it right now!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Biscoff White Chocolate Oatmeal Cookies

Soft & chewy oatmeal cookies made with Biscoff spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!


  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 large egg
  • 1/2 cup (130g) Biscoff spread (creamy or crunchy)
  • 2 teaspoons vanilla extract
  • 2 cups (160g) quick oats1
  • 1 and 1/2 cups (270g) white chocolate chips or chunks


  1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  2. Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
  3. In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Biscoff until combined. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. Fold in the oats and 1 and 1/4 cups white chocolate, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.
  4. Roll the dough into balls, about 2-3 Tablespoons of dough each. I highly suggest using a cookie scoop to make it easier. Place 8 balls of dough onto each cookie sheet.
  5. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining white chocolate chips/chunks into each cookie as described above in the post. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
  6. Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies freeze well - up to three months. Cookie dough balls freeze well too - up to three months. Bake frozen cookie dough balls for an extra minute. No need to thaw them. For more information, read my tips on freezing cookie dough.

Recipe Notes:

  1. Do not use old-fashioned style whole oats in this cookie recipe. You need quick oats, which are more finely ground (and smaller) whole oats. I usually only keep whole oats in my pantry. When I need quick oats, I pulse whole oats in the food processor or blender 4-5 times to make homemade quick oats.

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If you like today’s cookies, make my peanut butter cup oatmeal cookies next!

Peanut Butter Cup Oatmeal Cookies by

And these Biscoff white chocolate blondies, too.

Biscoff Blondies on

 See all biscoff recipes.

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!


  1. Hi Sally! These look great. How do you think they would be with blueberries instead of white chocolate chips?? Thanks, love the blog!!

    • Mmm. I think they’d be very good!

      • Hi Sally,
        Just wanted to let you know I tried these with blueberries. The blueberries were a little difficult to incorporate into the dough, not sure why, but maybe next time I would try forming each ball of dough around the blueberries. Also, I’m not sure if it was just the blueberry addition or if I did something wrong, but my cookies ended up more thin and delicate, like they were too wet and kind of falling apart. I baked them for 12 min at 350, but maybe my oven is not hot enough? Anyways, they taste GREAT but are just a bit sticky and not quite as chunky looking as yours. I’ll definitely have to try them again to give as a present, but at least they taste good for me to eat at home 🙂

    • Try dried blueberries! The fresh or frozen ones put off too much liquid and they alter the texture. 🙂

  2. Holy Cats.  I made these today with dark chocolate and toasted coconut because forgot white chips at the store… SO GOOD. 

  3. Hi Sally…. I can’t find this Lotus Biscoof spread in Arizona.  I find Lotus “cookie butter” IS that the same thing?  The label is not like yours as it says cookie butter and not spread?  Thanks!

  4. In consideration that all your recipes have been “make that again! ” at my house….how many batches do you think you can get out of one jar of that Biscoff spread?

    With my granddaughters school being a NUT FREE building–this spread might be a great idea. Can you just sub it for any peanut butter in a recipe and get similar results? Thanks Sally. 🙂

    • Hey Sally! Which size jar do you have? Because you need 1/2 cup in each batch. You could definitely get a few batches out of it! I almost always have luck subbing Biscoff in for peanut butter in baking recipes, especially cookies. It works wonderfully as a delicious nut-free replacement.

  5. Oh my! I cannot believe I hadn’t found this recipe before today! I <3 Lotus spread… usually slathered on toasted cinnamon raisin bagels! I definitely need to try this out, these cookies look amazing!! 

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